This Cookie Monster Cheesecake came to life during one of those spontaneous kitchen moments with my niece. She’s obsessed with blue everything—blue cupcakes, blue smoothies, blue pajamas. So one afternoon, while she was “helping” in the kitchen, she asked why cheesecakes are never fun colors. I smiled and asked, “What if we made one look like Cookie Monster?” Her eyes lit up, and from that moment, we were on a mission.
The idea of layering a rich, fudgy blondie with a velvety blue cheesecake speckled with Oreos sounded playful and indulgent. I wanted it to feel nostalgic, like childhood in dessert form—something you’d serve at a party, yet sophisticated enough to be an adult’s guilty pleasure. When we finally sliced into it, that pop of blue and the cookies hidden inside made everyone grin. It’s decadent, dramatic, and absolutely worth every bite.
If you’ve ever wanted to make a dessert that’s part conversation piece, part showstopper, this is it. It’s fun to bake, easy to customize, and a joy to share. And yes, it’s totally kid-approved—even for the picky ones who don’t normally eat cheesecake.
Short Description
This vibrant Cookie Monster Cheesecake combines a buttery chocolate chip blondie base with a rich cookies-and-cream cheesecake, all topped with smooth chocolate ganache—colorful, indulgent, and irresistibly fun.
Key Ingredients
For the Blondie Base:
- ½ cup unsalted butter
- ½ teaspoon salt
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup mini semisweet chocolate chips
For the Cookies & Cream Cheesecake:
- 16 oz cream cheese
- 2 teaspoons cornstarch
- ⅓ cup granulated sugar
- Pinch of salt
- ½ cup whipping cream
- Blue gel food coloring
- 1 teaspoon vanilla extract
- 3 eggs
- 15 Oreo cookies, crushed
For the Ganache:
- ¾ cup semisweet chocolate chips
- ½ cup heavy whipping cream
- Pinch of salt
Tools Needed
- 8×8 or 9×9 inch baking pan
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Microwave-safe bowl (for ganache)
- Parchment paper
- Roasting pan (for water bath)
Cooking Instructions
Step 1: Make the Blondie Base
Preheat the oven to 350°F (175°C). Line your baking pan with parchment. In a saucepan, melt butter over medium heat, then remove from heat. Stir in salt and brown sugar until dissolved.
Let cool slightly, then whisk in the egg and vanilla. Fold in the flour, then the mini chocolate chips. Spread the batter evenly into the prepared pan and bake for 15–20 minutes or until edges are golden and center is set. Cool completely.
Step 2: Make the Cheesecake Layer
In a large bowl, beat the cream cheese until smooth. Add cornstarch, sugar, salt, whipping cream, food coloring, and vanilla. Beat until creamy and evenly tinted.
Add eggs one at a time, beating after each. Gently fold in the crushed Oreos. Pour this over the cooled blondie base and smooth the top.
Step 3: Bake in a Water Bath
Wrap the outside of your baking pan with foil to prevent leaks. Place it into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
Bake at 300°F (150°C) for 45–55 minutes, until the center jiggles slightly. Turn off the oven, crack the door, and let it cool for 1 hour inside. Then refrigerate overnight.
Step 4: Add the Ganache
In a microwave-safe bowl, heat the chocolate chips and cream in 20-second intervals until melted. Stir in a pinch of salt. Spread the ganache over the chilled cheesecake and refrigerate for 30 minutes before slicing.
Why You’ll Love This Recipe
– Fun and playful look with Cookie Monster blue
– Layers of flavor—fudgy blondie, creamy cheesecake, rich ganache
– Make-ahead friendly for parties
– Kid-approved and crowd-pleasing
– Simple ingredients, big impact
Mistakes to Avoid & Solutions
Cracked Cheesecake:
This usually means overbaking or not using a water bath. Always bake low and slow, and let it cool gradually.
Runny Ganache:
If your ganache is too thin, let it sit for 10–15 minutes at room temp. You can also add more chocolate to thicken.
Hard Blondie Base:
Avoid overbaking the blondie. Pull it from the oven when the edges are set and the middle is just barely done.
Blue Color Not Vibrant:
Gel food coloring works better than liquid. Add a little at a time and mix well for even color.
Oreo Sinking:
Fold crushed Oreos gently and evenly into the batter to prevent them from sinking to the bottom.
Serving and Pairing Suggestions
This cheesecake is perfect as a birthday party centerpiece or fun brunch treat. Serve chilled, cut into squares or wedges. Pair it with:
– Cold milk or chocolate milk
– Black coffee to balance the sweetness
– A scoop of vanilla or cookies-and-cream ice cream
It’s also great for bake sales or cookie-themed dessert buffets!
Storage and Reheating Tips
Refrigerator: Store leftovers tightly wrapped or in an airtight container for up to 5 days.
Freezer: Wrap individual slices in plastic and foil, then freeze for up to 1 month. Thaw in fridge overnight.
Reheating: This cheesecake is best cold. If you must warm it, microwave a slice for 10–15 seconds just to soften the ganache.
FAQs
1. Can I make this without food coloring?
Yes! The flavor remains the same. You’ll just have a natural cream-colored cheesecake.
2. What can I use instead of a water bath?
While a water bath gives the best texture, you can bake it on a low rack with a pan of hot water on a lower shelf to mimic steam.
3. Can I use double-stuffed Oreos?
Absolutely! It will make the cheesecake even creamier and more indulgent.
4. What’s the best pan size for this recipe?
An 8×8-inch pan yields a thicker cheesecake, while 9×9-inch gives slightly thinner layers. Both work well.
5. Can I use low-fat cream cheese?
You can, but the texture won’t be as rich or creamy. Full-fat is recommended for best results.
Tips & Tricks
– Room temperature cream cheese blends smoother—no lumps!
– Always cool the blondie completely before adding cheesecake.
– For clean slices, dip your knife in hot water and wipe between cuts.
– Chill overnight for the best flavor and texture.
– Use parchment paper to easily lift the cheesecake from the pan.
Recipe Variations
Mint Cookie Monster Cheesecake:
Swap vanilla for peppermint extract and add chopped mint Oreos. Omit food coloring or use green for a twist.
Peanut Butter Lover’s Version:
Add ¼ cup peanut butter to the cheesecake batter. Use crushed Nutter Butters instead of Oreos.
Gluten-Free Version:
Use gluten-free flour in the blondie and gluten-free sandwich cookies. Bake time remains the same.
No-Bake Option:
Skip the blondie and bake a graham cracker crust instead. Prepare the cheesecake without eggs and chill until firm.
Mini Cheesecakes:
Divide the recipe into cupcake liners. Bake blondies first, top with cheesecake filling, and bake for 20–25 minutes.
Final Thoughts
From the vibrant color to the dreamy texture, this Cookie Monster Cheesecake manages to be both fun and refined. It’s a recipe that welcomes play—something you can make with your kids, for your friends, or just to treat yourself to something different.
I like how the crunchy Oreos pop in the soft cheesecake, and how that ganache ties everything together like a silky ribbon. Every time I make it, it sparks smiles. That’s the kind of recipe I want to keep around. I hope it brings a little surprise and delight to your table, too. Now go ahead, take a big forkful—and don’t forget to save a bite for Cookie Monster.
Cookie Monster Cheesecake
Ingredients
For the Blondie Base:
- ½ cup unsalted butter
- ½ teaspoon salt
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup mini semisweet chocolate chips
For the Cookies & Cream Cheesecake:
- 16 oz cream cheese
- 2 teaspoons cornstarch
- ⅓ cup granulated sugar
- Pinch of salt
- ½ cup whipping cream
- Blue gel food coloring
- 1 teaspoon vanilla extract
- 3 eggs
- 15 Oreo cookies crushed
For the Ganache:
- ¾ cup semisweet chocolate chips
- ½ cup heavy whipping cream
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking pan with parchment. Melt butter in a saucepan, then stir in salt and brown sugar. Let cool slightly, whisk in egg and vanilla, then fold in flour and mini chocolate chips. Spread into pan and bake for 15–20 minutes until golden and set. Cool completely.
- Beat cream cheese until smooth. Add cornstarch, sugar, salt, cream, food coloring, and vanilla; mix until creamy. Beat in eggs one at a time, then gently fold in crushed Oreos. Pour over cooled blondie base and smooth the top.
- Wrap the cheesecake pan with foil and place it in a larger roasting pan. Pour hot water halfway up the sides. Bake at 300°F (150°C) for 45–55 minutes until center jiggles slightly. Turn off oven, crack the door, and let cool for 1 hour. Refrigerate overnight.
- Microwave chocolate chips and cream in 20-second intervals until smooth. Stir in a pinch of salt. Spread over chilled cheesecake and chill 30 minutes before slicing.
